Raw Asparagus Pesto

Yields about 1-1/2 cups

by Allison Ehri Kreitler
from Fine Cooking
Issue 116
Last Edit Date: 3/20/2012 5:53:27 PM

This bright-green, fresh-tasting pesto is perfect for spreading on sandwiches, tossing with hot pasta, or slathering on crostini.

more about:

1 small to medium clove garlic
12 oz. asparagus, trimmed of tough, woody stems, and cut into 1-inch pieces
1/2 cup grated Parmigiano-Reggiano
1/3 cup extra-virgin olive oil
1/4 cup pine nuts, toasted
1 Tbs. fresh oregano, packed
Kosher salt and freshly ground black pepper

Chop the garlic in a food processor. Add the asparagus to the processor with the Parmigiano-Reggiano, olive oil, pine nuts, oregano, 1/4 tsp. salt, and 1/8 tsp. pepper. Purée to a thick, rustic consistency. Season to taste with salt and pepper.

Make Ahead Tips

You can refrigerate the pesto in an airtight container with plastic wrap pressed directly onto its surface for up to 1 week.

nutrition information (per serving):
Size : per 1/4 cup; Calories (kcal): 190; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 3; Protein (g): 5; Monounsaturated Fat (g): 10; Carbohydrates (g): 3; Polyunsaturated Fat (g): 3.5; Sodium (mg): 160; Cholesterol (mg): 5; Fiber (g): 1;